2 tubes of refrigerated crescent rolls.
Pumpkin Pie Filling.
1/2 block of cream cheese.
1 cup of canned pumpkin (not pumpkin pie filling).
1 tablespoon pumpkin pie spice.
3 - 4 tablespoons sugar (granulated or powdered).
DIRECTION:
These start with 2 tubes of refrigerated crescent rolls. Roll each crescent roll out and out lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous tablespoon of this luscious pumpkin pie filling.
Beat cream cheese and canned pumpkin together until fluffy and creamy.
You do want to stuff them a little full and they are messy to roll up. Now here is the fun part. Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it.!
Bake at 375 degrees for 15-18 minutes. These are sweet but not so much so sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration. Or even just because.
No comments:
Post a Comment